Name: Homemade Strawberry Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs, room temperature; 1 cup whole milk, room temperature; 2 tsp vanilla extract; 1 tbsp baking powder; 2 cups fresh strawberries, sliced (plus more for garnish); 1 ½ cups heavy whipping cream; ¼ cup powdered sugar

Description

This Homemade Strawberry Cake is a delightful treat that combines light, fluffy layers of cake with fresh, juicy strawberries and whipped cream. It’s simple, elegant, and perfect for any celebration or as a fresh dessert after a summer meal. The combination of natural sweetness from the strawberries and the creaminess of whipped cream makes this cake irresistible!

Ingredients

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened

4 large eggs, room temperature

1 cup whole milk, room temperature

2 tsp vanilla extract

1 tbsp baking powder

2 cups fresh strawberries, sliced (plus more for garnish)

1 ½ cups heavy whipping cream

¼ cup powdered sugar

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Batter
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Whip the Cream
While the cakes are cooling, whip the heavy whipping cream with the powdered sugar in a chilled bowl until soft peaks form.
Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of whipped cream on top and cover with sliced strawberries. Place the second cake layer on top, spread whipped cream over the top and sides, and garnish with whole or halved strawberries.
Serve and Store
Serve immediately, or refrigerate the cake in an airtight container for up to 3 days.

Notes

For extra strawberry flavor, you can spread a layer of strawberry jam or strawberry puree between the cake layers.
The cake layers can be baked and frozen ahead of time, then thawed and frosted when you’re ready to assemble. Wrap each layer tightly to prevent freezer burn.

Prep Time: 20 minutes
Cook Time: 25 minutes